BANQUET FUNCTION PROSPECTUS FORM

                                FOOD AND BEVERAGE

v Food and Beverage service Industry :

 Introduction to the Food & Beverage Industry, Sectors of Food Service Industry, (Commercial & Non Commercial), Types of restaurants and their characteristics., Environmental factors influencing the food service operations.

v Food and Beverage service area :

 Restaurant, Coffee Shop, Room Service, Bars, Banquets, Business Centres, Discotheques & Night Clubs, Ancillary Sections

v Food & Beverage Service staff of Hotel :

 Organization of the Food and Beverage department., Duties and responsibilities of F&B staff members., Basic Etiquettes., Intra and Inter Departmental Relationships.

v Food and Beverage service equipments :

 Furniture, Chinaware, Silverware & Glassware, Linen, Disposables, Special Equipment

v Care and maintenance of food and beverage service equipments. : 

Care and Maintenance of Equipments., Storage of Equipments., Types and usage of equipments

v Styles of Food Service : 

Waiter service, Self-service, Assisted service, Factors influencing the style of service.

v Types of meals : 

Breakfast - introduction, Different types of breakfast, Brunch and Lunch, High tea, Dinner and Supper

v Menu and its types :

 Introduction to menu, Origin of menu, Influence of menu, Types of menu - A la carte and Table d' hote

v Menu planning : 

Introduction about Menu planning, Points to be considered while planning menu, French classical menu, Menu terms, Classical foods and its accompaniments

v Non alcoholic Beverages :

 Classification of beverages (Nourishing,Stimulating,Refreshing), Tea and its origin, Types and brands of tea, Production process of tea, Coffee and its origin, Types and brands of coffee, Production process of coffee, Introduction and brands of aerated drinks, squashes, syrups, juices and types of water, Milk based drinks

v Order taking and billing methods : 

Introduction to the checking system in food service operations, Billing methods used in F&B service, Types and formats of KOT/BOT, Computerized system of order taking

v Tobacco :

 History of Tobacco, Cigar and its production process, Structure, shapes and sizes of cigar, Brands and storage of cigar, Cigarettes - Manufacturing process, parts and brands

v Introduction to Equipment used in Volume cookery : 

selection of kitchen equipment, equipment requires for volume production, care and maintenance of equipments Purchasing and Indenting for Volumes : principles of indenting for volume feeding, purchase systems and specifications, storage for bulk, inventory control in stores, control procedures to check pilferage and spoilage, portion sizes for Volume feeding, challenges of volume catering

v Regional Cuisines of India (I) : 

cuisine of Andhra Pradesh, cuisine of Bengal, cuisine of Awadh, cuisine of Kashmir, introduction to Indian cuisine, basic Indian gravies and masalas

v Regional Cuisines of India (II) :

 cuisine of Kerala, cuisine of Maharashtra, cuisine of Rajasthan, cuisine of Punjab, cuisine of Tamil Nadu

v Dum Cooking : 

introduction and origin of dum cooking, special equipments and their uses in dum cooking, classical dishes in dum cooking Rice Cooking : origin and history of cultivation of rice, types of rice, basic rice preparation methods, common rice preparations in india.

v Tandoor cooking : 

introduction, origin and history of tandoor cooking, types and uses of tandoor, fabrication and installation of tandoor, basic meat processing and marinating techniques of making kebabs, role of ingredients in kebabs, basic Indian breads made in tandoor

v Introduction to Indian Sweets : 

Origin and history of Indian sweets, Ingredients used in Indian sweets, Regional influences of Indian sweets, Equipment used in the preparation of Indian sweets, Religious importance of sweets

v Planning & operating various f & b outlet :

 Physical layout of functional and ancillary areas, Objective of a good layout, Steps in planning, Factors to be considered while planning, Planning decor, furnishing fixture etc

v Introduction of cocktails and mocktail :

 Introduction about the cocktails and Mocktail, Methods of making cocktails and mocktail, Glassware used in cocktails and mocktail, Equipment and tools required for making cocktails and mocktail, Components of cocktail base, Modifier flavoring and coloring, Sweetening ingredients and garnishes, Mocktails and non- alcoholic mixed drinks

v Room service and its operations :

 Introduction about the Room Service, In-room facilities, Forecasting and staff members scheduling, Room service procedure (order taking, routing, preparing and delivering orders), Providing wine service and special amenities, Layout and equipment of room service

v Gueridon service and its function :

 History and Introduction of Gueridon, Mise-enplace for Gueridon service, Dishes prepared on the trolley, Advantages and disadvantages of Gueridon, Types of flambe and carving techniques

v Banquet function catering : 

History of banquet operations, Types of banquet, Organization of Banquet department, Booking procedure, Duties and responsibilities, Banquet menus Banquet protocol : Space Area requirement, Toast & Toast procedures, Table plans/arrangement

v Kitchen stewarding :

 Importance and opportunities in kitchen stewarding, Machine used for cleaning and polishing, Inventory management system, Record maintaining